Mint Chocolate Chip Nice Cream

This creamy, vegan nice cream recipe will have all the mint chocolate chip lovers swooning! All you need are six simple ingredients and a high powered blender (or food processor) for a quick, one-minute blend.

Mint chocolate chip nice cream in a ice cream tray with a scooper

I’m a huge fan of all things mint chocolate chip. It’s been a part of my birthday tradition since I was a kid (though back then it was always mint chocolate chip ice cream cakes). Now, in gluten-free Downshiftology-land, I get creative each year with unique birthday desserts that are a bit healthier and maintain that fun and special mint chocolate chip theme. You can check out previous birthday recipes below!

So let’s chat about this mint chocolate chip nice cream. It uses the simplest ingredients (no green dyes or powders are needed to make it green), it’s fast and easy (literally one minute in a blender), and it’s got the most refreshing peppermint-y flavor (with lots of chocolate chunks for good measure!).

Ingredients for mint chocolate chip nice cream

What You Need For Mint Chocolate Chip Nice Cream

The beauty of nice creams is that you don’t need to add extra sugar – all thanks to frozen ripe bananas that are perfectly sweet on their own! The banana serves as a sweet and creamy base, and then there’s just a few extra ingredients to make the perfect ice cream-like dessert.

  • Bananas: Frozen sliced bananas are key! I’ve got a few tips on how to freeze bananas, but just make sure to use ripe bananas that have just started to brown for a sweeter nice cream. Then you don’t need to use any honey or maple syrup, though you can always add that if you’d like.
  • Avocados: A ripe avocado not only adds to the ultra-creamy texture, it’s adds a natural green color without the need for dyes or special powder colorings like matcha powder or spirulina. Bonus – avocados are neutral in flavor and take on whatever flavor you add, like peppermint! If you’ve made my chocolate avocado pudding, you know!
  • Almond Milk: Feel free to use almond milk, oat milk, cashew milk or your favorite non-dairy milk.
  • Peppermint Extract: Just a teeny bit is needed for the right amount of peppermint flavor. Tip – start with less and add more so the peppermint flavor isn’t overpowering.
  • Vanilla Extract: Just a smidge of vanilla extract sweetens the nice cream and balances the peppermint flavor.
  • Chocolate Bar: Grab your favorite chocolate, whether that’s milk chocolate or dark chocolate. Your choice!

Find the printable recipe with measurements below.

How to Make Nice Cream – with a Mint Chocolate Chip Twist!

Freezing bananas and avocados for mint chocolate chip nice cream

Freeze the bananas and avocado. Peel and slice the bananas into chunks, and place on a parchment lined baking tray. Peel and dice the avocado, and add to the baking tray. Place both in the freezer for at least 2 to 3 hours. You want them nice and frozen!

Blending mint chocolate chip nice cream in a Vitamix

Blend the base up! Add the bananas, avocado, almond milk, peppermint extract and vanilla extract to a high-powered blender or food processor. Blend for one minute, until it’s smooth. If your blender has a tamper, make sure to use that!

Chopping chocolate on a board for mint chocolate chip nice cream

In goes the chocolate. Add the chopped chocolate to the blender and either stir together (if you’d like to keep big chunks of chocolate) or pulse a couple of times (to get small flecks of chocolate).

Mint chocolate chip nice cream in a container with a spoon

It’s ready to enjoy! Serve immediately for a soft texture or place in a loaf pan and freeze for a couple of hours for a firmer texture.

A Few Tips For the Perfect Nice Cream Recipe

  • Make sure you have enough in the blender. Don’t try to reduce this recipe at all. You need a minimum amount of “stuff” in a high-powered blender in order for it to churn into nice cream. If you find that it’s not blending properly, you may need to grab larger bananas next time.
  • Don’t be shy with the tamper. You’ve really got to push the tamper down hard. It’s a little bit of an arm workout… but it’s only a minute!
  • Scrape down the sides as you blend. Since you’re working with mostly frozen ingredients, you may need to scrape down the sides or move around bigger frozen clumps as you go.
A bowl of mint chocolate chip nice cream with a candle

How To Store Nice Cream

Any leftover nice cream can be stored in an airtight container in the freezer for up to 3 months. Just keep in mind it will be rock solid once you take it out of the freezer. So let it thaw at room temperature for about 15 minutes, or until it starts to soften.

More Mint Chocolate Desserts

Craving more mint chocolate dessert ideas? I’ve got you covered with lots of previous birthday recipes! And with that in mind…what mint chocolate dessert should I make for my birthday next year?

For all my mint chocolate lovers, I guarantee you’ll be making this pretty often. Once you give this recipe a go, let me know your thoughts in a comment below!

A container of mint chocolate chip nice cream next to mint leaves

Mint Chocolate Chip Nice Cream

4.67 from 3 votes
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Servings: 6 servings
Author: Lisa Bryan
This creamy, vegan nice cream recipe will have all the mint chocolate chip lovers swooning – all you need are 6 simple ingredients!

Ingredients

  • 4 large bananas
  • 1 large avocado
  • ¼ cup almond milk (or other dairy-free milk)
  • ½ teaspoon peppermint extract
  • ¼ teaspoon vanilla extract
  • 3 ounces chocolate bar, roughly chopped

Instructions 

  • Peel and slice the bananas into chunks, and place on a parchment lined baking tray. Peel and dice the avocado, and add to the baking tray. Freeze for at least 2 to 3 hours.
    A tray of frozen bananas and avocados for mint chocolate chip nice cream
  • Add the frozen bananas, frozen avocado, almond milk, peppermint extract and vanilla extract to a high-powered blender or food processor. Blend for one minute, or until smooth. If your blender has a tamper, make sure to use that.
    Mint chocolate chip nice cream in a blender
  • Add the chopped chocolate to the blender and either stir together (if you'd like to keep big chunks of chocolate – my preferred method) or pulse a couple of times (to get small flecks of chocolate).
    A board of chopped chocolate for mint chocolate chip nice cream
  • Serve immediately for a soft texture or place in a loaf pan and freeze for a couple of hours for a firmer texture.
    Scooping mint chocolate chip nice cream out of a container

Nutrition

Calories: 211kcal, Carbohydrates: 27g, Protein: 3g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 0.4mg, Sodium: 20mg, Potassium: 546mg, Fiber: 6g, Sugar: 13g, Vitamin A: 105IU, Vitamin C: 10mg, Calcium: 31mg, Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: Mint Chocolate Chip Nice Cream, Nice Cream Recipe
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15 comments on “Mint Chocolate Chip Nice Cream”

  1. So I tried the recipe, and I can’t seem to cover the taste of the banana 🙁 I even doubled the extract . Any hints? Thank you!

    • Unfortunately nice cream will always have a slight banana taste since the base of it is frozen bananas. But, you can try using less bananas and more avocado instead!

  2. Thanks for the recipe Lisa :)
    My Vitamix was burning up with this, which is weird as I’ve made other nice creams before in it. Hmmm. 
    I could have handled more peppermint, my extract must be weak, lol. 
    It’s nice to have a new nice cream recipe to put in rotation. Thanks! 

  3. I can’t eat avocado *(
    How I can substitute it?

  4. I’ve made so many of your recipes, and love them all. You rock! So…haven’t made this yet but about to. I prefer oat milk to almond milk, always, hands-down. I know…maybe not as “clean”….but does it work/do you know? (it’s creamier! I hate how almond milk is so watery!).

  5. Lisa,
    This recipe looks delicious! My question for you is your chocolate-what’s your favorite brand? I use many in my chocolate making, but usually cacao & butters.

    My 2nd question are the ingredients-mangoes are in season and wanted to know if you have tried this recipe with them.

    Thanks for always making delicious meals, desserts and all the you do! I have never had anything of yours that I have not enjoyed and made repeatedly!!! Thanks-Karin Leavitt5 stars

    • For chocolate, I use a variety, depending on what I can get at the time. But I love Pascha Chocolate, or just the Whole Foods brand. As for mangoes, I haven’t tried it with this recipe yet!

  6. Just made this! I also needed to add more like a cup and a half of almond milk. My Vitamix was struggling! The peppermint is a little intense so I will probably cut in half next time.5 stars

  7. Trying to make right now…my vitamix just couldn’t cope and kept stopping. Needed more like a cup of milk to get it going, or even half frozen fruit half fresh. Your vitamix must be the new n improved haha.. I’m operating an older model.

    Can’t wait to taste though…will have to wait until tmrw as have to refreeze it all once it finally wants to mix.4 stars

  8. Yum! This is amazing! I love mint choc as well and am dairy-free so this is a perfect way to get my ice cream fix. 
    Next year maybe try a Mint Chocolate brûlée! 

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